• 3/4 cup light brown sugar, packed
  • 3/4 cup unsalted butter, softened
  • 1 Egg
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 cups California walnuts, roughly chopped
  • 1 cup confectioners’ sugar


  1. In a large bowl or stand mixer, add the brown sugar and butter, then cream together until light and fluffy. Add the egg, milk and vanilla extract. Mix until combined and set aside.
  2.  In a medium sized bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients mixture to the wet ingredients mixture until combined.
  3.  Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until combined. Cover the dough and chill overnight.
  4.  Preheat oven to 177°C. Shape the dough into 1-inch balls and place on two ungreased cookie sheets.
  5. Bake for 10-12 minutes or until the tops start to crack, then remove cookies from oven. Let the cookies firm up on the cookie sheets, about 5 minutes, then transfer them to a rack to cool slightly.
  6. Put 1 cup of confectioners’ sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to the rack to cool completely. Roll again in the sugar, then serve.